Cress (Lepidium sativum) are fast-growing, edible herbs believed to have originated from Iran. Cress is often called “garden cress” to distinguish it from other plants that share the same name. This annual, herbaceous vegetable has been part of the human diet for centuries thanks to its unique peppery taste and high nutritional value. India and Europe have long recognized cress for its potent medicinal properties, of which it has many.

Medicinal uses for cress

The regular consumption of cress can reduce the chances of developing:

Anemia

Appetite loss

Carpal tunnel syndrome

Cataracts

Colon disorders

Inflammation

Macular degeneration

Night blindness

Osteoarthritis

Osteoporosis

Retinitis pigmentosa

Tooth decay

Body systems supported by cress

As a nutritional powerhouse, cress is apt in supporting the functions of many body systems and organs, primarily:

Bones and teeth

Heart

Lungs

Urinary system

Vision

Ways to use cress

Just about all parts of cress can be consumed. Cress leaves are mainly eaten as part of salads and sandwiches. The baby green or sprout versions of cress are frequently eaten too. Dried or fresh cress seed pods can be used as seasoning, namely as substitutes for pepper.

Summary

Not only does vitamin K prevent blood from clotting, but it also facilitates the mineralization process and ensures that the bones remain strong and hard.

A cup of cress can provide well over 200 percent of the recommended daily value of vitamin K, so even a small serving of this herb will be helpful.

Cress contains a moderate amount of manganese, which adds to overall mineral density in bones. When coupled with vitamin K, these nutrients shape out cress as an ideal preventative food against osteoporosis and osteoarthritis.